3 Ib medium potatoes
1/2 c packaged dry bread crumbs
2 teaspoon
Salt
Dash pepper
1/4 teaspoon nutmeg
1/4 cup chopped parsley
2 eggs
1 cup un-sifted
all-purpose flour
|
Cook unpeeled potatoes, covered. in
boiling water just until tender—
(about 30 minutes)
Drain: cool slightly and peel.
Put potatoes through ricer.
Spread on paper towels, to dry well.
Turn potatoes into large bowl. Lightly toss with
salt and the pepper.
Make well in center and break eggs into it.
Sift 3/4 flour over
eggs; then add bread
crumbs, nutmeg, and parsley.
With hands, work mixture until it smooth and holds
together.
Shape
into approximately 18 egg-size balls
Roll in remaining flour.
Meanwhile, in large saucepan
bring about 2 quarts lightly salted
water to boiling point: reduce heat
Drop in at one time just enough
potato balls to fit comfortably in
pan. Boil gently uncovered. 2 min |
